Twin Oaks Restaurant
Last inspected: Dec 9, 2025
52
Score
Inspectors have visited Twin Oaks Restaurant six times, with records going back to 2023. The latest inspection on file is from Dec 9, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Cranston facility scores 88, putting Twin Oaks Restaurant on the weaker side. The pattern in the record is worth a careful look.
6
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 9, 2025
Environmental Complaint
2 critical violations. 2 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Eggplant which was previously cooked and cooled, was only reheated to 93 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. PIC reheated eggplant in oven.
3-403.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sauces and various foods were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were relocated during inspection.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer taken out of service. Proper sanitizing procedures with PIC.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed at 43 degrees. Fish was disposed of. Proper thawing procedures reviewed with PIC.
3-501.13
Equipment or utensils not air-dried before storage
Inspector notes: Various equipment were observed stored stacked before being fully air dried. Proper procedures reviewed with PIC.
4-901.11
Equipment not in good repair or proper adjustment
Inspector notes: The cold drawers on the main cook line were observed unable to fully shut. Drawers to be repaired in a way to ensure cold drawers can fully shut.
4-501.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Beverage tubing and soda gun holster drain was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice. Tubing was moved.
4-204.16
52
Oct 23, 2024
Environmental Complaint
1 minor violation. 1 corrected on site.
View 1 violation
Nonfood-contact surfaces not corrosion-resistant or cleanable
(corrected on site)
Inspector notes: A tube that was not durable was observed at the 3-bay sink faucet. Tube was observed with bio-film. Tubing was removed.
4-101.19
95
Jul 31, 2024
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: Cold drawer door gaskets were observed in poor repair. PIC stated gaskets are on order.
4-501.11
95
Jul 17, 2024
Routine
3 critical violations. 4 major violations. 3 minor violations. 3 corrected on site.
View 10 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher in the main bar and banquet kitchen was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. All dishes to get brought to other dishwashers/3-bay to be sanitized.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC ice will be used to help in maintaining proper temperatures. Bulk food to be held in reach-ins/walk-in. Cold food was placed in unit recently and moved to colder refrigeration.
3-501.16(A)
Chemical sanitizer does not meet required criteria
Inspector notes: Multiple containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-204.11
Handwashing sink water not at required temperature
Inspector notes: The down stairs "prep area" does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas. Equipment to be moved to upstairs or hand sink to be placed.
5-202.12
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in 2 of the bar areas. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Mushrooms, chopped sausage, and pasta was observed placed hot in refrigerators in covered containers greater than four inches deep. Product was uncovered and moved to walk-in to rapidly cool.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: ROP mussels was observed at 42 degrees with the package still in tact. PIC disposed of mussels
3-501.13
Food contaminated by miscellaneous source
Inspector notes: A paper towel dispenser was observed above the prep sink. Paper towel dispenser to be removed/relocated. Soda gun drain tube was draining into the ice bins used for customer consumption.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: Cold drawer door gaskets were observed in poor repair.
4-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors walls ceilings in the downstairs "prep area"(cracker grinding machine) was observed to not be covered by approved materials for a prep space.
6-201.11
37
Dec 15, 2023
Re-Inspection
No violations found.
100
Dec 8, 2023
Routine
5 critical violations. 3 major violations. 5 minor violations. 8 corrected on site.
View 13 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cole slaw was observed held at 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was recently placed in unit and was relocated to other refrigeration to rapidly cool.
3-501.16(A)
Reduced oxygen packaging criteria not met
(corrected on site)
Inspector notes: The establishment is vacuum sealing ready to eat roast beef, raw beef, and ready to eat pastrami. Ready to eat product was recently vacuum sealed and removed from package.
3-502.12
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination in multiple walk-ins. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Food was relocated at the time of inspection.
3-302.11
Food separated and protected
Inspector notes: The establishment is partially cooking bison. PIC to submit procedures to RIDOH for approval for partially cooking.
3-401.14
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Pasta was voluntarily disposed of.
3-501.14
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned at the time of inspection.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken stock and past were placed hot in the refrigerator in containers greater than four inches deep. Chicken stock was broken down into smaller containers in an ice bath. Pasta was disposed of.
3-501.15
Food thawed using improper method
Inspector notes: ROP lobster was observed thawing with package in tact at 39-41 overnight. Lobster was placed under embargo.
3-501.13
Personal cleanliness
(corrected on site)
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Employee eating, drinking, or using tobacco in food area
Inspector notes: Open employees' beverage containers were observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Outer openings not protected against pests
Inspector notes: The garage style door to the outside, located in the back receiving area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair/beard restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Water was dumped out and utensils will no longer be stored in water until faucet is repaired. Knives were observed stored between prep units. Knives were removed and taken to dish machine. Ice scoop handle in bar area was observed touching ice.
3-304.12
27
Frequently Asked Questions
When was Twin Oaks Restaurant last inspected?
The most recent health inspection at Twin Oaks Restaurant on file is from Dec 9, 2025. The public record contains six inspections in total.
What is the most common violation at Twin Oaks Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Twin Oaks Restaurant.
How does Twin Oaks Restaurant compare to other restaurants in Cranston?
Twin Oaks Restaurant most recently scored 52 out of 100, which is lower than the Cranston average of 88.
Has Twin Oaks Restaurant's inspection record improved over time?
Yes. Recent inspections at Twin Oaks Restaurant have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Twin Oaks Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Twin Oaks Restaurant inspected?
Based on the inspection history on file, Twin Oaks Restaurant is inspected around three times per year on average.
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